Chicken Piccata

I just came across this searching my tried and true recipe box and realized I haven't made it in a couple of years even though it's one of my all time favorites. Needless to say, it's what's for dinner some time this week!

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Okay, I know the world standard recipe for Chicken Piccata calls for breasts but I prefer the thighs! I love this with sauteed green beans and a butter lettuce salad dressed simply with oil and vinegar ;-)

Ingredients:

2 boneless, skinless chicken thighs pounded to a thinner and even thickness

3 Tbsp. extra virgin olive oil

Flour for dredging

Salt and pepper

1/2 cup white cooking wine

1 Tbsp. nonpareil capers

2 Tbsp. lemon juice

1/4 cup chicken broth

Directions:

Heat the oil in a skillet over medium high heat. Dredge thighs in flour, place in heated oil and lightly season with salt and pepper. Cook until lightly browned (about 2 to 3 minutes on each side). Meanwhile, stir wine, lemon juice, stock and capers together.

Once both sides are browned, pour liquid mixtures over the thighs.
Cook about 2 minutes longer for liquid mixture to be heated. Serve with the skillet sauce spooned over the thighs.